Zucchini Soup with Herbed Cream

Zucchini Soup With Herbed Cream Recipe

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Daily Inspiration S


This soup is really tasty and it makes a wonderful presentation.

Recipe is from Swanson's.

☆☆☆☆☆ 0 votes
20 Min
25 Min
Stove Top


1/2 c
sour cream (light, if preferred)
4 tsp
fresh basil leaves, chopped
4 tsp
fresh oregano leaves, chopped
2 Tbsp
1 large
onion, finely chopped
garlic clove, minced
4 medium
zucchini, thinly sliced
1/4 tsp
3 c
vegetable broth


1Stir the sour cream, 1 tsp. basil, 1 tsp. oregano in a small bowl. Cover and refrigerate.
2Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook 5 minutes or until the zucchini is tender.
3Add the broth, remaining basil and oregano, and heat to a boil. Reduce the heat to low; cover and cook for 15 minutes.
4Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth (use a kitchen towel over the top to prevent leakage). Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tbsp. of the sour cream mixture on top of each bowl of soup.

About Zucchini Soup with Herbed Cream

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy